Baking with Superfoods

Cherry Cream Cake

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Cherry Cream Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 4 h. 10 min.
Ready in
Calories:
566
calories
Calories

Healthy, because

Even smarter

Nutritional values

Sour cherries bring an extra portion of folate into the cream cake, we need this B-vitamin for blood formation. In addition, the fruits help us to fall asleep, as they are a good source of melatonin. This significantly regulates our sleep-wake rhythm.

A cream cake cannot and does not have to be super-healthy, although we seldom but consciously enjoy it. Sweetness is nevertheless a matter of getting used to, i.e. if we reduce sugar in our everyday life, then the cake tastes good even with less sugar.

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories566 kcal(27 %)
Protein7.5 g(8 %)
Fat34.9 g(30 %)
Carbohydrates55 g(37 %)

Ingredients

for
12
For the shortcrust
125 grams
1 generous pinch
60 grams
1 pinch
1
100 grams
For the filling
12 sheets
clear Gelatin
100 grams
250 grams
50 grams
1 packet
750 milliliters
For the topping
1 jar
sour cherries (370 grams or 13 ounces)
1 packet
2 tablespoons
50 grams

Preparation steps

1.

Mix the flour with baking powder, sugar and salt. Add the egg yolks and small pieces of margarine. Chop with a pastry knife until crumbly, then knead quickly by hand to form a smooth dough. Roll out the dough and place on the bottom of a greased springform pan (26 cm diameter) (approximately 10 inches). Prick with a fork several times. Close the ring around the pan. Bake in a preheated oven at 180°C (approximately 350°F) (gas mark 2-3, fan: 160 degrees) for about 15-20 minutes. Loosen the ring immediately, then allow to cool fully. Place the crust on a cake plate and place a cake ring around it.

2.

For the filling, soak the gelatin for 5 minutes in cold water. Break the chocolate nougat into pieces, place in a bowl and melt over a hot water bath, then set aside. Drain the quark and stir with the sugar and vanilla. Melt the dripping wet gelatin in a saucepan over a moderate heat, then stir into the quark mixture. Refrigerate until the mixture starts to set. Whip the cream until stiff and fold into the gelatin mixture.

3.

Spread half of the gelatin mixture on the shortcrust pastry. Stir the melted chocolate into the remaining mixture and carefully spread on the first layer. Refrigerate for 3 hours.

4.

Drain the cherries in a sieve, saving the juice. Prepare the cake glaze with the cherry juice and sugar. (Alternatively, stir the cherry juice with some cornstarch and sugar and heat until thickened) Spread the cherries on the cream cake. Spoon the glaze evenly over the top. Refrigerate the cake again briefly. Remove the cake ring and sprinkle the grated chocolate around the edge of the cake. Slice and serve on dessert plates.